Michelle's Freefrom Sweet Potato, Squash and Ginger Soup

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

A real winter soup for ginger nuts. It looks warming – and is, as a result of all the ginger! Incidentally, the roll in the picture is a Genius, gluten and dairy-free brown roll.

Serves 6soup_sweet_pot_squash_ginger_genius_roll1


  • 1 kilo / 2lb 3oz of mixed peeled sweet potato and peeled and pipped
  • butternut squash – the proportions will depend on which vegetable you prefer
  • 60g / 2 oz peeled fresh ginger root, cut in thin slivers
  • 1.3 litres / 44fl oz wheat and gluten-free vegetable stock
  • sea salt and freshly ground black pepper


  1. Put the vegetables in a large pan with the ginger and stock.
  2. Bring to the boil and simmer, covered for 30-40 minutes or until they are totally soft.
  3. Purée in a food processor, return to the pan and season to taste before serving.

Serves 6 – per portion

Calories 152 Kcals
11g Protein
2.2g Fat (0.5g Sat fat, 0.2g mono, 0.1g poly)
27.5g Carbohydrate of which 9g Sugar
3.5g Fibre, 471g Sodium, 1.2g salt
62mg Calcium

Good Source: Vitamin C

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